Ingredients

• 800g / 6 cups sliced beets (4 large beets)
• 1/2 cup / 125ml water (or as required)
• 100g / 1 cup red onion (sliced)

Salad Dressing

• 2 tablespoons white wine vinegar (or white vinegar)
• 1 tablespoon maple syrup (or to taste)
• 4 tablespoons olive oil (organic cold pressed recommended)
• 1 to 2 teaspoons hot sauce (e.g., Tabasco)
• Salt to taste (1/2 + 1/8 teaspoon of Pink Himalayan salt recommended)

Additional Ingredients for Serving

• Chopped lettuce of choice
• Pickled onion and beets
• Sliced or chopped avocado
• Sprouts of choice
• Boiled edamame (boiled for about 4 minutes in salted water)

Method

Start by peeling the beets, washing them, cutting them in half, and slicing them into 1/8-inch thick slices. Transfer the sliced beets to a pan, add 1/2 cup of water, and cover the lid. Bring to a boil. Once boiling, uncover, stir for even cooking, cover again, and cook on medium heat for about 6 minutes or until the beets are tender yet firm. Uncover and increase the heat to evaporate excess water. Remove from heat and let the beets cool down uncovered.

Slice the red onion and set aside. For the salad dressing, combine white wine vinegar, maple syrup, olive oil, hot sauce, and salt in a bowl, whisking until emulsified. Add the cooked beets and sliced red onion to the dressing, mixing well until coated. Store in the refrigerator in an airtight container for 3 to 4 days.

Serve the beetroot salad on a bed of lettuce, add avocado and sprouts, or use it as a flavorful topping for sandwiches. Enjoy this nutritious and vibrant salad as a side or as a part of your healthy meals.